Comforting Chicken Carbonara Spaghetti Pie You’ll Love

This Chicken Carbonara Spaghetti Pie combines textures and flavors that make it a meal worth savoring!

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Prep Time 30

Cook Time 1

Resting Time 20

Total Time 1 50

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Crust

2 tablespoons Butter Greasing the pie plate; can substitute with oil if desired.
8 ounces Dry Spaghetti Main structure of the crust; other pasta shapes may work but adjust cooking times.
½ cup Romano Cheese, grated Adds salty richness to the crust; substitute with Parmesan for a different flavor profile.
2 whole Eggs Binds the crust and enriches flavor; no substitutes recommended for this role.

For the Filling

8 ounces Bacon Provides smoky flavor; use turkey bacon for a lighter option.
1½ pounds Boneless Chicken Primary protein; both white and dark meat can be used.
½ cup Onion, diced Adds base flavor to the filling; leeks can serve as a mild alternative.
½ whole Red Bell Pepper, diced Introduces sweetness and color; green pepper is an appropriate substitute.
1 tablespoon Garlic, minced Enhances overall flavor; use garlic powder in a pinch.

For the Sauce

1 cup Whole Milk Creates a creamy sauce; substitute with low-fat milk for a lighter version.
1 cup Heavy Cream Monitors the main sauce's creaminess; replacement with half-and-half is an option but will reduce richness.
1 whole Egg Yolk Adds richness to the sauce; omit for a lighter dish but impacts texture.
2 tablespoons Butter Used for the sauce; can replace with olive oil for a different taste.
4 tablespoons All-Purpose Flour Thickens the sauce; no gluten-free option noted.
½ teaspoon Kosher Salt Seasonings to enhance flavor; adjust to taste.
½ teaspoon Black Pepper, freshly ground Seasonings to enhance flavor; adjust to taste.
¼ teaspoon Dry Mustard Seasonings to enhance flavor; adjust to taste.
few grinds of Nutmeg Seasonings to enhance flavor; adjust to taste.

For the Cheese Filling

1 cup Fontina Cheese, shredded Melts beautifully into the filling; Gruyère or mozzarella can be good alternatives.
1 cup Ricotta Cheese Smooth texture in filling; cottage cheese can be used as a lower-fat substitute.
1 cup Mozzarella Cheese, shredded Topping for the pie; use low-moisture mozzarella for better melting.

Equipment

Large pot
Skillet
separate saucepan
spatula
Pie plate

Method

Step-by-Step Instructions

Begin by boiling a large pot of salted water. Add 8 ounces of dry spaghetti and cook until just under al dente, about 6-7 minutes. Drain, return to the pot, and mix in 2 tablespoons of melted butter, ½ cup of grated Romano cheese, and 2 beaten eggs. Press the spaghetti mixture firmly into a greased pie plate to create the crust and refrigerate for 30 minutes to set.
In a large skillet over medium heat, cook 8 ounces of diced bacon until crispy, about 6-8 minutes. Retain the bacon fat, and then sauté ½ cup of diced onion and ½ of a diced red bell pepper in the same skillet for 3-4 minutes or until they soften. Add 1½ pounds of chopped boneless chicken and cook until no longer pink, approximately 5-7 minutes, stirring frequently.
In a separate saucepan, whisk together 1 cup of whole milk, 1 cup of heavy cream, and 1 egg yolk over medium heat until combined. Stir in 2 tablespoons of butter, 4 tablespoons of all-purpose flour, and season with ½ teaspoon of kosher salt, ½ teaspoon of black pepper, ¼ teaspoon of dry mustard, and a few grinds of nutmeg. Cook while whisking constantly until the sauce thickens and becomes creamy, about 6-8 minutes.
Once the sauce has thickened, gently fold the chicken mixture into the sauce, then stir in 1 cup of shredded Fontina cheese until melted and combined.
Preheat your oven to 350°F (175°C). Spread 1 cup of ricotta cheese evenly over the chilled spaghetti crust to create a layer. Pour the creamy chicken filling over the ricotta layer, smoothing it out with a spatula.
Place the assembled pie in the preheated oven and bake for 40 minutes. After this time, remove it and sprinkle 1 cup of shredded mozzarella cheese on top. Return the pie to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and golden.
Once baked, remove the Chicken Carbonara Spaghetti Pie from the oven and allow it to rest for 20 minutes. Cover loosely with foil to help retain warmth as it sets.

Notes

Ensure you cook spaghetti just under al dente; it will finish cooking in the oven. Select high-quality bacon for the best smoky flavor. Let the pie rest after baking for at least 20 minutes for better slicing.